Pound Cake

A classic cake whose name derives from its basic ingredients: a pound each of butter, flour, sugar, and eggs. Here the formula is roughly cut in half to make one nice-size loaf, and a few extra ingredients are added to increase flavor and lighten the texture. It remains a delight, especially toasted with butter or varied as suggested. It’s worth using cake flour here for extra tenderness (if you don’t have it, see the sidebar or just use all-purpose flour).

1/2 pound (2 sticks) unsalted butter, softened, plus some for the pan

2 cups all-purpose or cake flour

11/2 teaspoons baking powder

Pinch salt

1/2 teaspoon freshly grated nutmeg (optional but very nice)

1 cup sugar

5 eggs, separated

2 teaspoons vanilla extract

• Heat the oven to 325 F. Grease a 9 x 5-inch loaf pan. Mix together the flour, baking powder, salt, and nutmeg if you’re using it in a bowl and set aside.
• Use an electric mixer to cream the butter until it’s smooth. Add 3/4 cup of the sugar and beat until it’s well blended, then add the remaining sugar. Beat until the mixture is light in color and fluffy, scraping down the sides of the mixing bowl if necessary. Beat in the egg yolks, one at a time. Add the vanilla and beat until blended.
• Mix in the dry ingredients by hand just until smooth; do not overmix and do not beat. Wash the beaters thoroughly, then beat the egg whites until they hold soft peaks; fold them in gently but thoroughly (the base batter is very thick).
• Turn into the prepared pan and bake until a toothpick inserted into the top comes out clean, about 11/4 hours. Let the cake rest in the pan for 5 minutes before inverting onto a rack. Remove the pan, then turn the cake right side up. Cool before slicing. Store at room temperature, covered with wax paper, for a day or two; you can gain a couple more days by wrapping in plastic, but at some loss of texture.

Marble Cake.
• Before adding the egg whites in Step 3, combine 3 tablespoons cocoa powder with 5 tablespoons sugar and blend this mixture with about 1 cup of the batter. Fold the beaten egg whites into the remaining batter. Put half the batter in the bottom of the loaf pan; top with the chocolate mixture, then with the remaining batter. Use a knife or spatula to swirl the mixtures together and bake as directed.

Polenta Pound Cake.
• Substitute 1 cup cornmeal for a cup of the flour.

Yogurt Pound Cake.
• Lighter (in terms of calories and fat) and even more moist: Substitute 3/4 cup yogurt for half of the butter.

MAKES: At least 8 servings

TIME: About 11/2 hours